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Why is it working
- Paste the milk with Boricha – floor barley tea – gives it a rich, earthy taste.
- Mixing and tightening the milk and Boricha mix ensures the pudding smooth.
- The corn starch thickens the pudding and gives its velvety texture.
Boricha – Korean blush tea – is a soothing drink, regardless of the season. In the autumn and winter, I sip the hot tea to stay warm and enjoy it as a crispy, refreshing drink in the summer. Tea is rich, nuts with notes with fine sweets and bitterness that is cumbersome, hearty food and borrows himself well dessertOr
I got the idea for this pudding one afternoon when I wanted rice frozen roasted from NOONA, a popular New York -based ice cream brand specializing in flavors, and “Asian American mood” such as Taro, Black Sesame and Pandan Coconut Crunch. Made with pan-roasted rice, roasted rice ice cream is deeply soil, so taste, not unlike Boricha. I wondered what would happen if I infused the milk with Boricha. Instead of Making ice cream from scratch– A project I didn't feel like to pick up – I decided to make a Boricha pudding. After making items and items pudding, I finally landed on a version that has since become my dessert. Creamy and rich with Boricha nuts, grassy notes, and a little sugar improves the natural sweets of barley.
Serious Eats / Amanda Suarez
Since Boricha was already toasted, I didn't need to toast – I just had to do it in the pudding. The question was: How? First, by cooking a very concentrated cup cup, I started the finely ground barley tea and mix in the milk mixture. However, this proved too bitter and resulted in tea that had almost taste like coffee. I found that wholegrain cereals (instead of the finely ground barley) soaked in the milk for 30 minutes – then mixing and tension – made a more balanced flavor. As the tense milk mixture smoothes, I slam the corn starch, sugar and salt and cook until it is thick enough to enter the spoon.
Serious Eats / Amanda Suarez
Although I like to eat the pudding warm from the stove, it is excellent on the top of cold and whipped cream. (After cooled, it takes a fun, shaky consistency.) If you eat warmly, I suggest you stick some chocolate on top or eating the Speculoos cookiesuch as Biscoff. If you are like my mother, dusting of the Bokkeum Kongaru – fried soybean dust is essential as it complements the sounds of Boricha nuts.
If you don't feel like filling it up with anything, you can be sure that it will simply be delicious. And if you want more Boricha, serve a cup of warm or chilled pirpa tea.
This light, reassuring pudding is my dessert
Cooking method
(Keep on the screen awake)
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3 cup (720 ml) full milk
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1/2 cup fried barley teaSuch as Boricha (approx. 2 3/4 ounce; 80 g)
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3 tablespoon cornflower or universal flour (1 ounce; 30 g)
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1/4 cup crystal sugar (1 3/4 ounce; 50 g)
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1/2 teaspoon Diamond crystal kosher salt; For table salt, use half a quantity
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ChocolateGently grated, for serving (optional)
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Whipped creamTo serve (optional)
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Bump (fried soy powder), for serving (optional)
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Boil the milk in a medium frying pan. Remove from the heat and add fried barley tea. Cover and allow until fragrant and tea are softened for at least 30 minutes and up to 1 hour.
Serious Eats / Amanda Suarez
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Whisk the corn starch, sugar and salt in a small bowl to connect it; Set aside.
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Pour the milk and barley tea mixture into a blender and mix until smooth. Filter the mixture into the same pan with a fine mesh sieve, pressed with a spoon or spatula to extract as many liquids as possible. Discard or compost the ground barley tea.
Serious Eats / Amanda Suarez
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Add the corn starch mixture to the milk and cook in medium to high heat, stirring constantly until the mixture begins to thicken and bubble, approx. For 1 minute. Remove from the fire.
Serious Eats / Amanda Suarez
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Filter the mixture into a large thermal insulation glass with a fine mesh sieve. Divide the mixture evenly between five 4 ounces of ramecin. If you serve a warm pudding, let it cool slightly, approx. 5 minutes and powder with powder and grated dark chocolate if necessary. When served cold, press the plastic packaging to the pudding surface and cool until settled, approx. For 3 hours. Fill it with whipped cream and powder with soy powder before serving.
Serious Eats / Amanda Suarez
Special equipment
2 cups of heat resistant measuring cupTo fine facadeTo whiskplastic packaging, five 4 ounces of ramekin
Make-Head and Storage
The pudding can be cooled in airtight container for up to 4 days. If the pudding is too adjusted, mix 2 tablespoons of cold milk to loosen slightly before serving.